There are few things more sacred in our household than Bloody Marys on Sunday.
You can pretty much time my dad with a watch:
9:15 am: home from church
9:30 am: prepares the first Bloody Mary
9:31 am: stirring sound of spoon in an ice cup, followed by slurping, foot stomping, and happy grunting
Unlike other Bloody recipes, this one goes light on the toppings. Depth and complexity of flavor are reserved for the mix itself. It isn’t light on ingredients, however.
3 tablespoons Himalayan Salt (sea salt also works)
3 tablespoons Paprika
¾ teaspoon Celery Salt
1 tablespoon A1 Steak Sauce
1 tablespoon Worcestershire
1 teaspoon Louisiana Hot Sauce (more if you like it hot)
1 tablespoon Horseradish
1 tablespoon Clamato Juice
Bloody Mary Mix (Major Peters is what my dad uses)
Absolut Peppar Vodka
Garnishes: pickle, celery, asparagus, banana pepper
- Mix himalayan salt with paprika on a plate. Wet rim of glass and dip in plate.
- Fill your salt-rimmed glass with ice.
- Add pickle and celery salt to ice.
- Add A1 Steak Sauce, Worcestershire, Louisiana Hot Sauce, and Horseradish
- Add 1-2 shots of Vodka, depending on personal preference. My dad usually makes a double.
- Add enough Bloody Mary mix to fill the rest of the glass.
- Add your splash of Clamato.
- The final step has three options…
Option 1: take a spoon and mix the ingredients by stirring the ice.
Option 2: use a cocktail shaker to mix your ingredients.
Option 3: mix ingredients in a blender and return to glass
It’s fun to try Bloody Mary’s at different restaurants to compare flavors and stylings. The Wisconsin girl in me loves a good loaded Bloody followed by a light beer chaser.
Give this one a try and see how it stacks up!